Save to Pinterest Colorful bell peppers filled with ground turkey, rice, and veggies make these stuffed peppers a wholesome, satisfying dinner baked to perfection. Every bite brings a hearty blend of flavors and textures perfect for busy weeknights or a family meal.
I first made these stuffed peppers when my family requested something comforting but healthy. Watching everyone gather around the table and savor the cheesy tops and juicy pepper shells made this recipe an instant favorite in our home.
Ingredients
- Peppers: 4 large bell peppers (red, yellow, or green), tops cut off, seeds and membranes removed
- Olive oil: 1 tablespoon
- Ground turkey: 1 pound (450 g)
- Yellow onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Carrot: 1 medium, grated
- Zucchini: 1 small, diced
- Rice: 1 cup (180 g) cooked white or brown rice
- Diced tomatoes: 1 can (14 oz/400 g), drained
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and black pepper: to taste
- Mozzarella or cheddar cheese: 1 cup (100 g) shredded (divided)
- Fresh parsley: 2 tablespoons chopped, optional for garnish
Instructions
- Prep oven and dish:
- Preheat oven to 375°F (190°C) and lightly grease a baking dish to hold peppers upright.
- Blanch peppers:
- Bring a large pot of salted water to a boil. Blanch hollowed peppers for 3 minutes. Drain and set aside.
- Cook filling:
- In a skillet, heat olive oil over medium. Add onion and garlic and sauté for 2 minutes until fragrant. Add turkey and cook, stirring, until no longer pink, about 5 minutes. Add carrot and zucchini, cook 3–4 minutes until softened.
- Combine flavors:
- Stir in cooked rice, drained tomatoes, oregano, basil, smoked paprika, salt, and pepper. Cook 2 minutes. Remove from heat and stir in half the shredded cheese.
- Stuff peppers:
- Spoon filling into prepared peppers, place upright in the baking dish, and sprinkle remaining cheese on top.
- Bake:
- Cover loosely with foil, bake for 30 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
- Serve:
- Let cool for 5 minutes. Garnish with parsley if desired. Serve warm.
Save to Pinterest My kids enjoy helping stuff the peppers before baking, and it has become a fun, shared kitchen moment that ends with smiles all around the table.
Notes & Variations
Swap ground turkey for beef or chicken, add spinach, corn, or black beans for more nutrition, and try red pepper flakes or pepper jack cheese for a spicy twist. These peppers pair well with salad or crusty bread to round out your meal.
Allergen & Dietary Info
This recipe contains dairy from cheese and is gluten-free with certified products. Always read product labels if dealing with food allergies at home.
Nutrition
Each serving is about 340 calories, 12 g fat, 32 g carbohydrates, and 27 g protein, making it as filling as it is nutritious.
Save to Pinterest Serve these stuffed peppers warm for their best texture and flavor. They make for nourishing leftovers straight from the fridge or reheated.
Questions & Answers
- → Can I use other meats instead of ground turkey?
Absolutely, ground beef or chicken can be used as alternatives to tailor the flavors to your liking.
- → Is it necessary to blanch the peppers first?
Blanching softens the peppers slightly, making them easier to bake while maintaining structure.
- → What cheese works best for topping?
Mozzarella or cheddar cheese both melt well and complement the savory filling.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the peppers in advance and bake them fresh when ready to serve.
- → Are there suggestions for adding extra vegetables?
Incorporating chopped spinach, corn, or black beans can enhance nutrition and flavor.